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Recent content by chargerpower

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  1. chargerpower

    Propane Tank

    I am very grateful for your detailed response! Let me see if I nderstand this correctly. It does not appear that the tank you used in the example was newly refilled, as it only contained 1.66 galons of propane. I believe that a "newly refilled tank" has 5 gallons of propane, correct? So that...
  2. chargerpower

    Propane Tank

    Hello all, Haven't visited here in a while. It's great to be back and see this site as lively as ever. I am investing in a new grill (Weber S670) and, after much careful thought and 4 plumber bids (was considering having a natural gas line installed) have made the decision to stick with a...
  3. chargerpower

    Tri-tip Help!

    I perused as much of the Beef section of the forum as I could and was not able to find any detailed info on smoking tri-tips to perfection. Now, of course, I am in urgent need of help. I bought two slightly trimmed 3 lb tri-tips (6 lbs total) from the market yesterday and just now I applied...
  4. chargerpower

    What a difference a vent makes....

    My wife and I had a couple over for dinner tonight. They brought a small (2 lb?) Tri-Tip over and instead of cooking it into a rubbery brick on an open flame I decided to slow smoke it. Because of the super vacuu-seal I have experienced thus far with my OSE (Old Smokey Electric) I decided to...
  5. chargerpower

    "You've lost that smoookey flaaavor"

    msmith, i went fat side up as i have seen better results this way. i think the sheer size of the meat (i have never cooked one nearly this large) and all the moisture from the non-vented atmosphere eats up the smoke to degree. i agree with you that i need it to flow. maybe a vent is in order...
  6. chargerpower

    "You've lost that smoookey flaaavor"

    Oh, and I forgot to answer the rest of your question. I used water-soaked hickory chips and chunks. They rest on a metal pan just above the elctric heating element. Mind you, I have used this combo before and got a very smokey taste, so know knows why I missed this time. I did notice...
  7. chargerpower

    "You've lost that smoookey flaaavor"

    Photos of my smoker (Old Smokey Electric) attached. Completely sealed off like a pressure cooker. I am thinking of putting a small wedge under the lid next time to let the smoke flow and let the smoker breathe. Cooking times will increase but that's fine because I have already complained on...
  8. chargerpower

    "You've lost that smoookey flaaavor"

    No vent, completely sealed, holds smoke in. However, I have had smoke flavor before (much more) when I cooked already-trimmed briskets. This time I had zero smoke and I suspect it's because all the smoke ended up on the fat that I threw away. Or at least it sounds like the most logical...
  9. chargerpower

    "You've lost that smoookey flaaavor"

    msmith, I have an Old Smokey electric and used planty of wood (chips & chunks). Big Al, based on your comments I think I should have pre-trimmed some of the outer layer of fat, then rubbed, smoked and sliced as-is, instead of trimming fat post smoke. Can anyone confirm this method? Or any...
  10. chargerpower

    "You've lost that smoookey flaaavor"

    My first time cooking the "whole" brisket rather than the trimmed "flat cut" was a bit disappointing. I found the meat to be fall-apart tender and delicious, but with ZERO smoke flavor. Mind you, after a long smoke and rest I trimmed away all the outer fat before I sliced. Was all the smoke...
  11. chargerpower

    Brisket price

    After repeatedly over-paying for smaller flat cuts at the local grocer, I have finally hit the jackpot at my local "Smart And Final", that sells packer trimmed briskets for a $1.79/lb. I bought one of the smaller ones, which weighs in just shy of 12 lbs!! Attached you will find my next...
  12. chargerpower

    Old Smokey Electric Smoker

    You don't add more chips to the pan, it's one-stop-shopping with the Old Smokey. You really don't even have to check the meat during the cooking process. It's a "set it and forget it" type smoker. Since it is a flat lid and there are no vents/exhaust, the heat and moisture collects inside the...
  13. chargerpower

    Old Smokey Electric Smoker

    So did you ever convert to the Old Smokey? I bought one last month and would agree that it is much more sturdy than the OCB. Aside from a drawback or two, I am very satisfied with this model and the great food it turns out. Let me know what you ended up doing. I haven't come across anyone...
  14. chargerpower

    Happy New Year!

    I hear what you're saying regarding the true smoke flavor in the electric OS, since it's more of a pressure cooker than anything, but I think I can muster up somethng pretty delicious. Based on some advice I just received on a separate thread, I am going to try to turn some Jalapenos into...
  15. chargerpower

    Juiciest Chicken Ever!

    My first attempt at smoking a whole chicken went over like gangbusters!!! First off, I am grilling with the electric Old Smokey, so this may not jive with charcoal, gas and/or smokers with vent and exhaust. Whole Chicken was 4.32 lbs. Gave it a good homemade rub (found here...
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